Piecrust
1 ¼ cups all-purpose flour
¼ cup vegetable shortening cut into pieces
4 TBSP unsalted cold butter, cut into pieces
½ teaspoon sea salt
3-4 TBSP. ice-cold water
Filling:
2 ¼ pounds heirloom tomatoes, thinly sliced** see note on salting tomatoes
1 ¼ tsp. kosher salt
1 sweet onion, chopped
1 ¼ teaspoons fresh ground black pepper (divided)
1 TBSP. canola oil
½ cup chopped fresh herbs- chives, flat leaf parsley and basil
½ cup Gruyere cheese grated
½ cup Parmesan Reggiano cheese, grated
¼ cup mayonnaise (Dukes or Hellman’s)
Prepare pie crust . Add flour and butter, veg oil and sea salt in food processor and mic until course. With processor running, slowly add 3 TBSP ice cold water, 1 at a time, pulsing and mixing
Remove dough, add extra teaspoon ice water if needed. Roll into balls and refrigerate at least 30 minutes to 4 hours.
Unwrap dough on floured surface. Sprinkle lightly with flour and roll with rolling pin, dusted with flour.
Preheat oven to 425 degrees. Press dough into 9-inch pie plate, overhanging the rim. Chill another 30 minutes
Line pie crust with aluminum foil, fill pie weights or dried beans. Place on foil-lined baking sheet.
Bake at 425 for 20 minutes. Remove weights or dried beans and fil. Cool completely and reduce oven temp to 350 degrees.
For filling:
Place tomatoes in a single layer on paper towels -sprinkle with salt and let stand 10 minutes.
Heat sauté pan with oil. Add onions and sauté on medium until onions are tender.
Pat tomatoes dry with paper towels. Layer tomatoes, onions and herbs in prepared crust, seasoning with black pepper.
Stir together cheeses and mayo. Spread over pie.
Bake at 350 degrees for 30 minutes or until lightly browned, shielding edges with foil to prevent burning. Serve warm or room temp.
